This Chicken Soba Noodle Soup is a warm hug in a bowl. It features tender chicken, slurp-worthy soba noodles, and delicious veggies in a tasty broth.
Perfect for chilly days or when you’re feeling under the weather, it warms you right up! I love loading mine with extra greens—why not make it even healthier, right?
Key Ingredients & Substitutions
Chicken Broth: Low-sodium chicken broth keeps this dish lighter and allows you to control the salt level. You can substitute with vegetable broth for a vegetarian version, but chicken adds great depth of flavor.
Soba Noodles: These buckwheat noodles are perfect for this soup. If you can’t find them, you can use whole wheat or rice noodles. Just be mindful of the cooking time since it can vary!
Shiitake Mushrooms: These provide a nice umami flavor. If they’re unavailable, cremini or button mushrooms will work too. I often mix different mushrooms for added texture!
Baby Bok Choy: This leafy vegetable adds nice crunch and nutrition. If you can’t find it, spinach is a good alternative. I sometimes use kale when I want a heartier green.
Mirin: While it’s optional, mirin adds a touch of sweetness. You can skip it or use a bit of sugar mixed with water if you don’t have any on hand.
How Do I Cook Soba Noodles Perfectly?
Cooking soba noodles can be tricky if you’ve never done it before. The key is to avoid overcooking them, which can make them mushy.
- Bring a pot of water to a rolling boil, and add the soba noodles.
- Cook according to the package instructions—this is usually around 4-6 minutes.
- Once cooked, quickly drain the noodles and rinse them under cold water to stop the cooking process and remove excess starch.
This will help them maintain their texture so they’re perfect in your soup!
Chicken Soba Noodle Soup
Ingredients You’ll Need:
For the Soup:
- 6 cups chicken broth (low sodium)
- 2 tablespoons soy sauce
- 1 tablespoon mirin (optional)
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1-inch piece fresh ginger, sliced
- 1 cup shiitake mushrooms, sliced (can substitute with cremini or button mushrooms)
- 2 cups cooked shredded chicken breast
- 4 oz soba noodles
- 2 cups baby bok choy or spinach
- 2 soft-boiled eggs, halved
- 3 green onions, thinly sliced
- Fresh cracked black pepper, to taste
- Optional: chili flakes or chili oil for serving
How Much Time Will You Need?
This recipe takes about 30 minutes in total. You’ll spend about 10 minutes prepping the ingredients and then another 20 minutes cooking and assembling the soup. It’s quick, healthy, and delicious!
Step-by-Step Instructions:
1. Start with Aromatics:
In a large pot, heat the sesame oil over medium heat. Once it’s hot, add the minced garlic and sliced ginger. Sauté these for about 1-2 minutes until they smell fantastic and fragrant. This will be the base of your flavorful broth!
2. Add the Mushrooms:
Next, toss the sliced mushrooms into the pot. Cook them, stirring occasionally, for about 5 minutes or until they become soft. This adds a nice texture and flavor to your soup.
3. Pour in the Broth:
Now it’s time to add the chicken broth, soy sauce, and mirin (if using). Bring this mixture to a gentle simmer and let it cook for about 10 minutes. This allows all those wonderful flavors to meld together beautifully.
4. Prepare the Soba Noodles:
While the broth is simmering, cook the soba noodles according to the package instructions. Usually, this takes about 4-6 minutes. Once they’re done, drain them and rinse under cold water to stop the cooking process. Set them aside.
5. Incorporate the Chicken:
Add the shredded chicken to the simmering broth. Stir it in gently and let it warm through for a minute or two. You want it nice and hot!
6. Add the Greens:
Now, toss in the baby bok choy or spinach into the broth. Cook for another 2 minutes, just until the greens are wilted and vibrant.
7. Assemble Your Bowls:
To serve, place a portion of cooked soba noodles in each bowl. Ladle the hot broth filled with chicken and vegetables over the noodles, ensuring a hearty serving for each.
8. Garnish and Enjoy:
Top each bowl with halved soft-boiled eggs and sprinkle the sliced green onions over the top. Finally, finish with fresh cracked black pepper and, if you like a kick, add some chili flakes or chili oil.
9. Serve Immediately:
Enjoy your comforting bowl of Chicken Soba Noodle Soup hot and fresh! It’s perfect for any occasion and is sure to warm your heart!
Can I Use Leftover Chicken for This Soup?
Absolutely! Leftover rotisserie chicken or any cooked chicken will work great. Just shred or chop it into bite-sized pieces and add it to the broth as directed to warm it through.
Can I Make This Soup Vegetarian?
Yes, you can easily make this soup vegetarian! Substitute the chicken broth with vegetable broth, and omit the chicken. Add extra tofu or your favorite vegetables to keep it hearty and satisfying.
How Should I Store Leftovers?
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. The soba noodles may soak up some broth, so consider keeping them separate if you plan to have leftovers!
Can I Add Other Vegetables to This Recipe?
Definitely! Feel free to customize the soup with your favorite vegetables like carrots, bell peppers, or snap peas. Just make sure to adjust the cooking time accordingly so everything remains tender and fresh.
